出汁率随处理时间延迟而降低。
研究了用果胶酶提高葡萄出汁率的方法。
The processing of grape juice yield with pectinase was studied.
果实的出汁率与絮败发生率呈明显负相关。
Extractable juice content was highly negatively correlated with the incidence of woolliness.
在制取苦瓜原汁时，通过添加果胶酶可以增加了苦瓜的出汁率。
Juice yield was increased by adding pectinases when extracting juice from Momordica Charantia.
本文主要采用四种不同加工方法对芒果澄清汁的出汁率进行了研讨。
Here presented the research on the yield of clarified mango juice with four processing methods.
而粗纤维的含量则随麦苗生长期的延长不断增加，导致出汁率不断降低。
But the content of the raw fiber increase continuously with the extension in the growth period of the seedling of highland barley until the decline of the rate of juicing.
结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。
The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.
洋麻嫩枝叶经打浆出汁后加温凝固，负压分离可生产出浓缩叶蛋白（LPC）。
The fresh branches and leaves of H. cannabinus undergo smashing, juice extracting, heating to condense, separating under depressed pressure as to produce enriched leaf protein(LPC).
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不同采收期苹果果实出汁率、可溶性固形物含量、多酚含量、浓缩汁酸含量变化不同。
The changes of ratio of juice output, soluble solids content, polyphenol content of fruit, and acid content of apple juice concentrate were different with different fruit maturation degree.
在果浆加工中，同样添加量的果胶酶使果汁出汁率提高了12%，果胶含量下降了76.7%。
When the same dosage was applied to Cerasus Humilis jam, the yield of juice increases 12%, and the content of pectin decreases 76.7%.
研究了果胶酶ROHAPECT VR-C对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。
The effect of enzyme ROHAPECT VR-C on viscosity, automatic drops yield and clarity of clarifying kiwifruit juice was studied by the orthogonal design test.
通过对出汁率、口感、色泽、风味进行比较和综合分析，象山红和金瓜适宜做加工制汁专用型品种。
The comparisons and analyses in juice yield, mouth-feel, colour and flavour indicated that "Xiangshanhong and" Jingua "were suitable for use as special varieties tor juice extraction."
通过对出汁率、口感、色泽、风味进行比较和综合分析，象山红和金瓜适宜做加工制汁专用型品种。
The comparisons and analyses in juice yield, mouth-feel, colour and flavour indicated that "Xiangshanhong" and "Jingua" were suitable for use as special varieties for juice extraction.
炒蛋凝后出锅；2，炒已处理好的西红柿；3，炒到西红柿快要出汁时放入炒过的蛋再翻炒两下即可。
And after a pot of scrambled egg , 2 already processed tomatoes, fry, 3, Fried tomato sauce was out to add Fried eggs and stir under two.
酶法浸提的出汁率高于热浸提法与冷冻浸提法，在保持营养成分方面冷冻浸提法优于酶法浸提与热浸提法。
Enzymatic extraction was superior to heating and frozen extractions in juice extraction rate, while frozen extraction was better than enzymatic and heating extractions in the maintenance of nutrients.
在果浆榨汁中，也只需采用相同的用量就能使果汁的粘度下降71%，出汁率提高10 %以上，而营养物质基本无损耗。
When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less.
留6～7片叶摘心，坐果率、产量和总酸较高，但果粒重、果实含糖量和出汁率较低，果穗松散，而且增加了夏季修剪的用工量。
Fruit set rates, yield and total acid content were high, but berry weight, sugar content and juice rate were low for 6-7 leaves pinching, cluster apperars relax, and more workload in summer pruning.
验证试验表明，响应面优化后得到猕猴桃果浆出汁率、果汁澄清度和乙醇不溶物回归方程的相关系数分别为0.958、0.904和0.922。
Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.
该工艺采用食品级商品酶制剂(含果胶酶、纤维素酶和半纤维素酶)对破碎后的橙子组织进行了有控制的降解，能在提高果汁出汁率的同时，改善产品色泽和贮藏稳定性。
The commercial enzyme containing pectinase, cellulase and hemicellulase were used in juice extracting to increase the yield of juice and improve the color and storage stability of the product.
采用正交设计和感官评定的方法，研制出复合汁饮料的生产工艺。
The processing technique for the mixed healthy beverage was studied through the orthogonal test and the sense assessment.
通过在麦汁煮沸时添加中草药，研制出一种具有独特芳香气味的黑啤酒，此黑啤酒为红棕色，口味协调，香气怡人。
The dark beer with pleasant fragrance has been developed by adding herbs when wort boiling and it had dark red color, harmonious taste and good smell.
在营养2007出版的一项研究中，他说，志愿者每天喝8盎司玻璃杯的西瓜汁共三周，使瓜氨酸水平提高了11%。
In a study published in 2007 in Nutrition, he says, volunteers who drank three 8-ounce glasses of watermelon juice daily for three weeks boosted their arginine levels by 11%.
陈皮卤水汁材料放煲内煮滚，改用中慢火熬15分钟至陈皮出味。
Bring tangerine peel sauce to the boil and simmer for 15 minutes until well flavoured.
该文在黑米酒的生产过程中，加入芦笋汁参与发酵，研制出的芦笋黑米酒，具有风味独特，营养丰富的特点。有较高的营养和保健价值。
Asparagus black rice wine, which has particular flavor and ample nutrition, can be produced by the fermentation adding asparagus juices during the production of black rice wine.
讨论了菜籽油脱除蒜臭的原理与工艺，并研制出可直接添加于食品、饮料及辛香调味品的无臭蒜汁。
The principle and technology of removing garlic bad smell with rape oil is discussed. Garlic juice which can be directly added to food, drink and spice have been developed.
对天然鲜藕汁饮料的加工工艺进行试验，选择出合适的工艺条件，研制出营养丰富、藕香浓郁的藕汁饮料。
Natural fresh lotus root juice with the sweet scent and rich nutrition is manufactured by choosing the proper technological process.
该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。
A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice.
本发明可以可靠地判断出干锅现象，避免了糊锅现象以及汤汁过多现象。
The invention can reliably judge whether the cooking-vessel is dry or not to prevent the food from over cooking and the cooking liquor from excessing.
共鉴定出25种香气物质，新鲜柠檬汁中检出其中的23种，酶解汁中检出25种。
A total of 25 aromatic components were identified: 23 in the fresh lemon juice and 25 in the enzyme-hydrolyzed juice.
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